Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into 1 cm strips. Heat oil in 25 cm skillet until hot. Fry quarter of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels. Place quarter cup water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 litre saucepan. Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips.